Chicken and Spinach Soup

Name: Chicken and Spinach Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 4
Ingredients: 250 g leaf spinach; 2 chicken breast fillets; 3 shallots; 1 red chilli; 1 lime; 400 ml coconut milk; 2 tbsp curry powder; 500 ml chicken stock; salt

No ratings yet

Rate:

Light chicken soup with leaf spinach, coconut milk, chilli and lime. Low in carbs, gluten-free and ready in just 25 minutes. Discover the recipe now!

Jump to recipe

This chicken and spinach soup is just the thing when you want something light but satisfying on the table. Tender chunks of chicken meet creamy coconut milk, fiery chilli and fragrant lime. The spinach adds colour and a lovely freshness. In just under 20 minutes, this soup is steaming and ready to serve.

Prep10 min

Cook/bake15 min

Total25 min

Servings4

Chicken and Spinach Soup — Light chicken soup with leaf spinach, coconut milk, chilli and lime. Low in carbs, gluten-free and ready in just 25 minutes. Discover the recipe now!

Ingredients

Servings

250 g leaf spinach, frozen, thawed
2 chicken breast fillets
3 shallots
1 red chilli
1 lime, unwaxed, for the zest
400 ml coconut milk
2 tbsp curry powder
500 ml chicken stock
salt, to taste

per serving (estimate)310kcalper plate, stays the same

Total for 4 Servings1,240kcal310 kcal × 4 Servings

The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.

All nutrition values side by side

Nutrient	per serving (estimate)	Total for 4 Servings
Calories	310 kcal	1,240 kcal
Carbohydrates	7 g	28 g
Protein	28 g	112 g
Fat	18 g	72 g
Fibre	2 g	8 g
of which sugar	3 g	12 g

How this is calculated

Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.

Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.

Sources

Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.

Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.

Instructions

Thaw the spinach, squeeze out well and roughly chop.
Cut the chicken breast fillets into cubes. Finely dice the shallots and chilli. Wash the lime and grate off the zest.
Fry the chicken cubes in a pot and season with salt. Then remove from the pot and set aside.
Sweat the shallots in the remaining fat until golden. Add the coconut milk, curry powder, chilli and lime zest, then pour in the chicken stock.
Let the soup simmer gently over medium heat for about 5 to 6 minutes.
Add the spinach and the fried chicken cubes to the soup and cook for a few more minutes. Season to taste with salt and serve immediately.